City Chicken (not really chicken at all)1/2 lb. pork
1/2 lb. veal
1 egg, beaten
Bread crumbs (seasoned if you want)
1 c. milkHeat oven to 350 degrees. Cut pork and veal into 1" cubes. Thread on bamboo or wooden skewers, alternating chunks of pork and veal. Dip the skewers in the egg, then the bread crumbs, to coat. Saute until browned.Put skewers in a baking pan, and add milk. Cover in foil, and bake about 1 hour.During the depression, chicken was more expensive than pork. So pork and veal were substituted for and "passed off" as chicken. The pork and veal are alternated on a wooden skewer such that it resembles a chicken leg.